Semolina is a material resulting from breakage I and II and containing endosperm with less starch rate and more gluten rate, its produced in different sizes:

Coarse semolina: Mostly used to produce Basbousa and harissa and fenugreek.

Fine Semolina: some call it soft (Farkha), its used in ma'moul and the different types of sweets.

Extra fine semolina (Farkha): which is used in ma'moul, halawat al jibn and bagel, where the percentage of the starch is high and gluten is less.